Sugar cookies (German: “Ausstecherle”)

These cookies are very popular during Easter and Christmas time in Germany. Kids love to make them and of course they like to eat them.

sugar cookies

Sugar cookies from Germany

For the dough:
500 gr all-purpose white flour
250 gr butter or margarine (no low-fat)
250 gr white sugar
2 large or 3 small eggs (use egg white and yolk)
A pinch of vanilla sugar

For the frosting:
1 egg (use egg white and yolk)
Candy sprinkles, chocolate or coconut sprinkles

You’ll also need:
Cookie cutters, some extra flour for the dough, baking tray, cooling tray, parchment paper


Mix all the ingredients for the dough in a big bowl and form dough with your hands. Make sure that butter/margarine is melted before working with it. It’s best to roll the dough with a rolling pin and use a little flour while working with the dough so it won’t stick to the table or your hands. Use cookie cutters to cut out different shapes and place them on a baking tray (cover baking tray with parchment paper first).
Brush cookies with a little egg using a pastry brush and drizzle chocolate, candy or coconut sprinkles on top before baking. Then bake for 10-12 min in per-heated oven (200 C/400 F). Let cookies cool on a cooling tray or plate.


Tomato Sausage Soup

A tasty soup for cold days!

Tomato Sausage Soup

Tomato Sausage Soup from Germany

Ingredients (serves 4)
1 (small) bunch of spring onions
2 tablespoons olive oil
300gr sausage (turkey, pork or lamb)
1 can of tomato chunks (425ml)
1 tablespoon instant vegetable stock
1-2 teaspoons pizza herbs
Black pepper
A pinch of sugar
125 gr fresh Mozzarella cheese (no low-fat)
Fresh basil for decoration

Wash and cut as many spring onions as you like in the soup. Cut the sausage in small chunks, heat olive oil in a pan and fry sausage chunks for a few minutes. Add spring onion rings; fry another 1-2 minutes.
Add tomato chunks to sausage and pour 500 ml water on it. Let boil for a few minutes, stirring the instant vegetable stock in. Then add pizza herbs, black pepper and a pinch of sugar. Let it cook slowly for about 15 min.
Cut Mozzarella in small chunks and add them before serving the soup. Decorate soup with fresh basil leafs. Serve soup with fresh, warm bread.
Preparation time: 25 min

You can also use “Bocconcinis” instead of fresh Mozzarella. Sometimes they’re easier to find than fresh Mozzarella.